VEGAN: Spicy Vegan Peanut Butter Tofu with Sriracha
The perfect combination of tofu, peanut butter and spice.
This recipe, by far, is in the number spot for my husband. The first reason is because it is TOFU! The second reason would be because it has PEANUT BUTTER! and since my husband has learned to appreciate spicy food, this is one of those that he has considered his favorite spicy dish.
I actually just found this recipe recently and I thought I had to try it as soon as possible. I had to make something for my hubby as it has been a very long tiring week for both of us. And I know he tried his best to not to show that he is very exhausted. So one thing that I was hoping will make him feel better is preparing him a really good dish and a movie night with a new movie I got from a shop earlier that week.
And it was certainly a big success. The dish was fantastic! I greatly recommend it if you are a tofu addict and love spiciness as well.
Check out the recipe below.
Spicy Vegan Peanut Butter Tofu with Sriracha
14-16 oz. firm or extra firm tofu
1 T peanut oil
several large garlic cloves, sliced
large piece of ginger root, sliced
2-3 T diagonally sliced green onions (for garnish)
3 T soy sauce (reduced sodium is fine; use gluten-free if needed)
3 T rice vinegar (not seasoned rice vinegar)
2 T smooth natural peanut butter (use the lowest sugar peanut butter you can find)
1 T agave nectar
2 T vegetable stock or water
1 T Sriracha Rooster Sauce (more or less to taste)
Drain the tofu well in a colander placed in the sink. Then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel. (You can do this several times if you need to.) Cut tofu into lengthwise strips about 1 inch wide.
Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Sauce. (I would start with a smaller amount of Sriracha, taste, and decide when it is hot enough.) Cut the pieces of garlic and ginger, and diagonally slice green onions.
Heat the dry wok (or heavy pan) over high heat for one minute. Then add the peanut oil and heat about 30 seconds more. Add the sliced pieces of ginger and garlic and cook just until they are fragrant (about 30 seconds); then remove and discard. Add tofu pieces, lower heat to medium high and cook, turning often, until the tofu is nicely browned on both sides, about 7-8 minutes.
When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu. (Don’t cook too long or the sauce will get too thick and won’t pour over the tofu pieces.) Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices (if using.) Serve hot.
A very big thank you to kalynskitchen.comfor this super delicious recipe.